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Oran Paella Recipe
Rebiai min eat

Oran Paella Recipe (Algerian Seafood Paella)

A famous coastal Algerian rice specialty from Oran. Combining tender chicken, juicy prawns, squid, and mussels with saffron-infused short-grain rice and North African spices.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: main course
Cuisine: algerian
Calories: 520
Ingredients Method Notes

Ingredients
  

  • Group 1: Chicken and Seafood
  • 400 g 0.9 lbs chicken thighs, skinless, boneless and cubed
  • 300 g 10.5 oz large prawns or shrimp, peeled and deveined (keep tails on)
  • 200 g 7 oz fresh squid rings
  • 250 g 8.8 oz fresh mussels in shells, thoroughly cleaned
  • Group 2: Rice and Sofrito Base
  • 400 g 2 cups short-grain rice (Bomba or Calasparra)
  • 3 tbsp extra virgin olive oil
  • 1 medium yellow onion finely diced
  • 1 red bell pepper sliced into strips
  • 1 green bell pepper sliced into strips
  • 3 cloves garlic minced
  • 2 ripe tomatoes grated or finely chopped
  • Group 3: Broth and Seasoning
  • 900 ml 3.8 cups warm fish or chicken broth
  • 1/2 tsp genuine saffron threads crushed
  • 1 tsp sweet smoked paprika
  • 1/2 tsp yellow turmeric
  • 1/2 tsp ground cumin
  • 1 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1 fresh lemon cut into wedges (for serving)

Method
 

  1. Prepare Saffron Broth: In a small bowl, steep crushed saffron threads in 4 tablespoons of warm broth for 10 minutes. Pour this mixture into the rest of the warm fish stock.
  2. Sear Chicken & Seafood: Heat olive oil in a large 35cm paella pan over medium-high heat. Season chicken cubes with a pinch of salt and pepper, then cook for 5 minutes until golden. Add squid rings and prawns, sear for 2 minutes, then transfer all cooked proteins to a plate.
  3. Sauté Vegetables: In the remaining oil, add diced onions and bell pepper strips. Sauté for 5 minutes until soft. Stir in minced garlic and grated tomatoes, cooking for 3 minutes until thick and fragrant.
  4. Toast the Rice: Add sweet paprika, turmeric, cumin, and short-grain rice. Stir constantly for 2 minutes so the rice absorbs the aromatic oils.
  5. Simmer the Paella: Pour in all the warm saffron broth and stir gently once to distribute the rice evenly. Arrange cooked chicken, prawns, and raw mussels on top. Bring to a boil, then lower heat to medium-low and simmer uncovered for 15-18 minutes without stirring.
  6. Rest & Serve: Once the stock is absorbed and rice is tender, remove from heat. Cover the pan with a clean kitchen towel and let it rest for 5 minutes. Serve hot garnished with fresh lemon wedges

Notes

The Socarrat: If you enjoy a crispy bottom layer of rice (known as socarrat), turn the heat up to medium-high for the final 1 to 2 minutes of cooking until you hear a soft crackling sound.
Seafood Substitutions: You can easily add clams, crab legs, or white fish fillets depending on fresh availability.
Broth Balance: Keep extra hot stock on hand; if the rice looks dry before it is fully cooked, splash a few tablespoons over the top.
Nutrition Facts:
Serving Size: 1 portion (approx. 350g)
Calories: 520 kcal
Total Fat: 14g (Saturated Fat: 2.5g)
Cholesterol: 145mg
Sodium: 820mg
Total Carbohydrates: 62g (Dietary Fiber: 3g, Sugars: 3g)
Protein: 36g
Calcium: 85mg | Iron: 4.1mg | Potassium: 580mg